32
BREAKFAST & BRUNCH
BANANA NUT BREAD
Slice up this bread for a tasty breakfast on the go
or for a sweet, afternoon snack.
nonstick
cooking
spray
2
cups
unbleached
,
all
-
purpose
flour
²∕³
cup
walnut
halves
,
shells
removed
1
teaspoon
baking
powder
1
teaspoon
baking
soda
1/2
teaspoon
kosher
salt
2
ripe
bananas
,
cut
into
1-
inch
pieces
2
large
eggs
2
large
egg
whites
1
cup
granulated
sugar
1/2
cup
plain
nonfat
yogurt
4
tablespoons
unsalted
butter
,
cut
into
1-
inch
pieces
and
room
temperature
2
teaspoons
pure
vanilla
extract
Makes one, 9-inch loaf
1. Preheat oven to 350°F. Lightly coat a 9-inch loaf pan
with nonstick cooking spray. Reserve.
2. Put flour, nuts, baking powder, baking soda and salt
into the large work bowl fitted with the large
chopping blade. Pulse to combine, about 5 times.
Transfer to a medium-size bowl and reserve.
3. Process banana on High until puréed, about 30
seconds. Scrape down the sides. Add eggs, egg
whites, sugar, yogurt, butter and vanilla extract.
Process on High until well combined, about 10 to 15
seconds. Add reserved dry ingredients. Pulse until
flour is just mixed in, about 5 to 6 times.
4. Pour batter into prepared pan. Bake until golden
brown and a toothpick inserted into the center
comes out clean, about 50 minutes.
5. Cool in pan on a wire rack for 20 minutes.
Remove from pan and cool completely.
Nutritional information per serving (1 slice based on 12 servings):
Calories 227 (27% from fat) • carb. 37g • pro. 5g • fat 7g
sat. fat 3g • chol. 46mg • sod. 265mg • calc. 30mg • fiber 1g
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